beets and sweet potato recipe

Written ByJenny Smyth Posted on
beets and sweet potato recipe
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The Best beets and sweet potato recipe

I’m so excited to share this recipe with you – beets and sweet potato is a dish that’s near and dear to my heart. It’s a classic combination that’s been around for ages, and for good reason.

The sweetness of the beets pairs perfectly with the earthy sweetness of the sweet potatoes. I love how this dish is both comforting and elegant at the same time.

It’s perfect for a weeknight dinner or a special occasion. My kids just love it when I serve it with a side of green beans or roasted broccoli.

And as an added bonus, it’s super healthy – beets are packed with antioxidants and fiber, while sweet potatoes are a great source of vitamin A and C. When I make this dish, I like to roast the beets and sweet potatoes in the oven until they’re tender and caramelized.

It’s really easy to do, and it brings out the natural sweetness in both ingredients. I often serve it with a dollop of Greek yogurt or sour cream on top, which adds a nice tanginess to the dish.

This recipe has been a staple in my household for years, and I’m sure it will become one in yours too.

Roasted Beets and Sweet Potatoes with Herb Vinaigrette

Roasted Beets and Sweet Potatoes with Herb Vinaigrette

4.6 from 1869 votes

This colorful side dish combines earthy beets and sweet potatoes roasted to caramelized perfection. Tossed with a tangy herb vinaigrette, it makes a vibrant addition to any meal.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Roasted Vegetables

3 medium beets, peeled and cut into 1-inch cubes
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Vinaigrette

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
Salt and pepper to taste

👨‍🍳Directions

1Preheat the oven to 425°F.
2Line a large baking sheet with parchment paper for easy cleanup.
3In a large mixing bowl, combine the beet and sweet potato cubes.
4Drizzle with 2 tablespoons olive oil, then sprinkle with salt and pepper.
5Toss well to coat evenly.
6Spread the vegetables in a single layer on the prepared baking sheet.
7Roast for 35 to 40 minutes, stirring halfway through, until the beets and sweet potatoes are tender and lightly browned at the edges.
8While the vegetables roast, prepare the vinaigrette.
9In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, and minced garlic until emulsified.
10Stir in the parsley and thyme, then season with salt and pepper to taste.
11Remove the roasted vegetables from the oven and let them cool for 5 minutes on the baking sheet.
12Transfer to a serving bowl, drizzle with the vinaigrette, and toss gently to coat.
13Serve warm or at room temperature.

🔧Equipment

Large baking sheet
Parchment paper
Mixing bowl
Small bowl
Whisk
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 620mg🌾Total Carbs: 36g🥦Dietary Fiber: 6g🍬Sugars: 12g🥩Protein: 4g

📝Notes

Tips: For even roasting, cut the beets and sweet potatoes into similar-sized cubes. You can substitute other root vegetables like carrots or parsnips for variety.

Watch Video Of How Roasted Beets and Sweet Potatoes with Herb Vinaigrette Works

This beets and sweet potato recipe is one of those dishes that always works, whether I am serving it at a family dinner or bringing it to a holiday gathering. The combination of flavors is simple but satisfying, and the health benefits make it a smart choice for any meal.

I love that I can make it ahead of time and it still tastes fresh. To store leftovers, just put them in a sealed container in the fridge for up to five days.

For reheating, I pop them in a 350 degree oven for about 10 minutes, or use the microwave if I am short on time. You can also serve them cold over a bed of greens with a light vinaigrette for a quick lunch.

This recipe is a reliable go to that never disappoints.

❓ Frequently Asked Questions About Roasted Beets and Sweet Potatoes with Herb Vinaigrette

Q: What’s the best way to roast beets?

Beets can be roasted in the oven at 425°F (220°C) for about 45 minutes, or until they’re tender when pierced with a fork.

Q: Can I use other types of potatoes instead of sweet potatoes?

Sweet potatoes have a higher moisture content than regular potatoes, which makes them perfect for roasting. If you want to use regular potatoes, just reduce the cooking time by about 15 minutes.

Q: How do I store leftover beets and sweet potato?

Store leftover roasted beets and sweet potato in an airtight container in the refrigerator for up to 3 days.

Q: Can I make this recipe ahead of time?

You can prepare the beets and sweet potatoes up to 24 hours in advance, then roast them just before serving.

Q: Is this recipe suitable for vegans?

This recipe is vegan-friendly as long as you use vegan-friendly sour cream or yogurt on top.

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